YUCCA FRIES WITH SOUTHWEST FRY SEASONING
Provided by Guy Fieri
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the Southwest fry seasoning: In a small mixing bowl, combine the cumin, granulated garlic, onion powder, smoked paprika, salt, granulated sugar, superfine sugar, chili powder and pepper. Reserve.
- For the fries: Fill a large bowl with 8 cups water and the white vinegar. Add the yucca fries and soak for 30 minutes to remove the starch.
- Heat the canola oil in a Dutch oven to 300 degrees F.
- Bring 6 quarts water and the salt to a boil in a large stockpot. Add the yucca fries and cook until tender and almost translucent, about 6 minutes. Remove from the water with a slotted spoon and place on a clean towel to drain; allow the yucca fries to cool.
- Divide the yucca fries into 3 batches. Place the first batch in the hot oil. Blanch for 2 minutes, remove from the oil and transfer to a cooling rack set over a baking sheet to drain excess fat. Repeat with the remaining fries in 2 batches.
- Bring the canola oil up to 360 degrees F. Again working in 3 batches, fry the yucca fries until golden brown and crispy, about 3 minutes. Remove from the hot oil with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining fries in 2 batches. Season the fries with the Southwest fry seasoning. Serve immediately.
YUCA FRENCH FRIES
Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.
Provided by The Messy Cook
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 3
Steps:
- Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g
YUCA FRIES WITH CHIPOTLE MAYONNAISE
Categories Vegetable Side Fry Vegetarian Quick & Easy Mayonnaise Root Vegetable Yuca Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
- Preheat oven to 200°F.
- Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
- Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
- Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.
YUCCA FRIES WITH MOJO MAYO
Steps:
- 1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
- 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
- 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
- Serve with the mojo mayo sauce.
YUCCA FRIES WITH CHAMOY MAYO
At first I thought I'd use umeshiso paste to accompany this, but upon further research, I decided that chamoy would be better suited. This dish really benefits from the desiccating heat of an air fryer or convection oven.
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories side-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking.
- Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes.
- Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce.
- Serve the fries with the chamoy mayo.
YUCCA FRIES & ROAST GARLIC AIOLI
Yucca Fries-Light and crisp, fresh Yucca fries (Baked or fried) with an Aromatic Roast Garlic Dipping Sauce. Savory, sweet and so healthy and delicious.
Provided by Imma
Categories Appetizer
Time 1h5m
Number Of Ingredients 11
Steps:
- Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
- Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
- Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
- Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
- Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
- Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
- Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
Nutrition Facts : Calories 260 kcal, Carbohydrate 124 g, Protein 4 g, Fat 56 g, SaturatedFat 8 g, Cholesterol 31 mg, Sodium 516 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
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- Prep the yuca. Using a sharp knife, cut each stalk into 2 or 3 pieces. (See Note 1) Working with 1 piece at a time, stand the piece upright on a flat side, and carefully slice off the skin, turning the piece as you go. Repeat with each piece. Cut the peeled pieces lengthwise into 4 batons to reveal a woody core (you may not see it, but it is there). Slice away a thin piece of the core and discard it. Cut each resulting baton into French fry shapes.
- Place the yuca in a pot with 1 teaspoon salt and add enough water to cover by about 2 inches. Cover tightly with a lid, bring to a boil, then reduce the heat to low, and gently simmer with the lid ajar until the yuca is just starting to cook through but is not yet soft, about 5 minutes. Drain in a colander and let the yuca stand for 5 minutes to dry.
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- In a medium saucepan, place the yucca and cover with enough water, add the garlic and add a little salt.
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